¼ cup unsalted butter, softened to room temperature
½ cup - 2 Tablespoons light brown sugar, packed
1 large egg
½ teaspoon vanilla extract
1 cup chopped Andes Mints
Instructions
Preheat oven to 350ºF. Line a baking sheet with
a parchment paper or a silicone baking mat. Set
aside.
In a medium size bowl, whisk together the
flour, baking soda, baking powder, and salt.
Set aside.
In a separate medium size bowl with a hand held
mixer or the bowl of a stand mixer fitted with
a paddle attachment, cream together the butter
and brown sugar on medium speed. Scrape down
the sides and bottom of the bowl with a
spatula. Add the egg and vanilla extract, and
beat again on medium speed until everything is
combined and there are no lumps.
With the mixer on low, slowly add the dry
ingredients to the wet ingredients in 2
additions, mixing thoroughly after each
addition. Fold in chopped Andes mints with a
spatula.
Using a cookie scoop or a Tablespoon measuring
spoon, drop rounded balls onto baking sheet.
Bake for 10-12 minutes until sides just begin
to brown (mine took exactly 11 minutes). Remove
from oven and allow to cool on the baking sheet
for 1-2 minutes before transferring
Using a cookie scoop or a Tablespoon measuring
spoon, drop rounded balls onto baking sheet.
Bake for 10-12 minutes until sides just begin
to brown (mine took exactly 11 minutes). Remove
from oven and allow to cool on the baking sheet
for 1-2 minutes before transferring to a wire
rack to cool completely. Cookies stay fresh in
an airtight container at room temperature up to
1 week. Baked cookies may be frozen up to 2
months. Balled cookie dough can be frozen, up
to 2 months. Bake frozen on baking sheet for
11-13 minutes.
Originally Submitted
6/30/2015
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